Chicken and Biscuit Casserole Recipe
Introduction
Chicken and biscuits is a comforting classic that combines tender chicken, creamy vegetables, and flaky biscuits baked to golden perfection. This hearty dish is perfect for cozy dinners and brings warmth to any table.
Ingredients
- 4 tablespoons unsalted butter
- 1 cup chopped onion
- 1 cup chopped carrots
- 3/4 cup chopped celery ribs
- 5 tablespoons all-purpose flour
- 2 cups reduced-sodium chicken broth
- 2/3 cup whole milk
- 1/3 cup heavy cream
- 3/4 teaspoon kosher salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
- 4 cups cooked chicken (shredded or diced)
- 3/4 cup frozen peas
- 1 package refrigerated biscuit dough (about 8-10 biscuits)
- Fresh parsley (chopped, for optional garnish)
Instructions
- Step 1: Preheat your oven to 400°F and lightly grease a baking dish.
- Step 2: In a large skillet, melt the butter over medium heat. Add the chopped onion, carrots, and celery, and cook until the vegetables are soft, about 5-7 minutes.
- Step 3: Stir in the flour and cook for 1 minute to create a roux.
- Step 4: Gradually whisk in the chicken broth, whole milk, and heavy cream. Continue stirring as the mixture simmers and thickens, about 5-7 minutes. Season with salt and pepper to taste.
- Step 5: Mix in the shredded chicken and frozen peas until evenly combined, then remove the skillet from heat.
- Step 6: Pour the chicken mixture into the prepared baking dish. Arrange the refrigerated biscuits on top, pressing them slightly into the filling.
- Step 7: Bake in the preheated oven according to the biscuit package instructions, usually 14-17 minutes, until the biscuits are golden brown and the filling is bubbling.
- Step 8: Let the dish cool for a few minutes before serving. Garnish with chopped fresh parsley, if desired.
Tips & Variations
- Use leftover roasted or rotisserie chicken to save time and add extra flavor.
- For a veggie boost, add mushrooms or green beans to the sautéed vegetables.
- Swap frozen peas for corn or mixed vegetables depending on preference.
- If you prefer a thicker filling, simmer it a bit longer before adding the chicken.
- Try homemade biscuit dough for a fresher, more buttery topping.
Storage
Store any leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or the entire dish in a 350°F oven until warmed through. The biscuits are best enjoyed fresh but will stay soft when reheated carefully.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned or frozen chicken for this recipe?
Yes, canned or frozen cooked chicken works well. Just make sure it is fully thawed and drained if needed before adding it to the filling.
Can I freeze the chicken and biscuits dish?
Yes, you can freeze the assembled dish before baking. Cover tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and bake as directed, adding a few extra minutes if needed.
PrintChicken and Biscuit Casserole Recipe
This classic Chicken and Biscuits recipe combines tender cooked chicken and a creamy vegetable gravy topped with flaky refrigerator biscuits. Sautéed onions, carrots, and celery create a flavorful base, thickened with a creamy sauce made from chicken broth, milk, and cream. The dish is baked until the biscuits are golden and the filling bubbles, making a comforting and hearty meal perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Filling Ingredients
- 4 tablespoons unsalted butter
- 1 cup chopped onion
- 1 cup chopped carrots
- 3/4 cup chopped celery ribs
- 5 tablespoons all-purpose flour
- 2 cups reduced-sodium chicken broth
- 2/3 cup whole milk
- 1/3 cup heavy cream
- 3/4 teaspoon kosher salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
- 4 cups cooked chicken (shredded or diced)
- 3/4 cup frozen peas
Topping
- 1 package refrigerated biscuit dough (about 8–10 biscuits)
Garnish
- Fresh parsley (chopped, for optional garnish)
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) and lightly grease a baking dish to prevent sticking.
- Sauté vegetables: In a large skillet, melt the butter over medium heat. Add the chopped onion, carrots, and celery, and sauté for 5 to 7 minutes until the vegetables are tender and translucent.
- Thicken sauce: Stir in the flour and cook for 1 minute to eliminate the raw taste. Gradually whisk in the reduced-sodium chicken broth, whole milk, and heavy cream. Continue stirring while the mixture simmers and thickens for about 5 to 7 minutes. Season with kosher salt and ground black pepper to taste.
- Combine filling: Add the shredded or diced cooked chicken and frozen peas to the thickened sauce, mixing until everything is well combined. Remove the skillet from the heat.
- Assemble dish: Pour the chicken and vegetable mixture into the prepared baking dish. Arrange the refrigerated biscuit dough evenly on top, pressing the biscuits slightly into the filling to secure them.
- Bake: Bake the assembled dish in the preheated oven for 14 to 17 minutes, or according to the biscuit package instructions, until the biscuits turn golden brown and the filling is bubbly. Let the dish cool for a few minutes before serving.
- Garnish and serve: Optionally, sprinkle chopped fresh parsley over the top for a burst of color and fresh flavor before serving.
Notes
- You can substitute frozen mixed vegetables in place of peas if preferred.
- Use rotisserie chicken for a quick and easy preparation.
- For a richer flavor, use chicken stock or broth with higher sodium and adjust salt accordingly.
- To make this dish gluten-free, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free biscuits.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
Keywords: Chicken and biscuits, creamy chicken casserole, comfort food, easy dinner recipe, baking recipe, chicken casserole, biscuit topping
